Sunday, March 30, 2014

1 Tablespoon Wildtree Zesty Lemon Grapeseed Oil (if you have both the Garlic and Lemon)

Mix all ingredients in a freezer bag and either marinate for 2 hours or throw it in the freezer for a later time.

At cooking time:

1 bag thin spaghetti or linguini

1 14oz can of fire roasted tomatoes

1 teaspoon Wildtree Italian Dressing Mix

2 teaspoons Wildtree Smoked Mozarella & Tomato Blend

1 Tablespoon Wildtree Roasted Garlic Grapeseed Oil

1/2 cup of heavy cream

Cook your pasta according to the package directions. In a separate skillet (preferably one with sides), add the 1 Tablespoon of the Roasted Garlic Grapeseed Oil - brown and cook your chicken tenders completely over medium-low heat. After your chicken is cooked through, remove it from the pan and set aside. In the same pan, build the sauce by adding your remaining ingredients and letting them cook down together to combine the flavors. After a few minutes, I threw in the pasta and mixed everything together -- allowing the pasta to soak up the sauce as much as possible.

It wasn't very liquid sauce, which was what I was going for. Serve with a nice Caesar Salad and some garlic bread.

Start by preheating your oven to 400 degrees. I gently lifted the skin off of the chicken to season it. Under the skin I sprinkled some salt and 1/4 teaspoon of the Wildtree Chile Lime Rub replace the skin on the meat - then repeat the same seasonings on the bottom side of the chicken. You can sprinkle some of the Garlic Grapeseed Oil on the chicken before you roast it. Roast for 20 minutes or until the internal temp is 160 degrees. Set it aside to cool. Once it is cooled, discard the skin and bones. Then shred the meat or cut it into cubes.

To start the soup, add 1 tablespoon of the Wildtree Garlic Grapeseed Oil to a large stock pot. Heat it over medium low heat, and add in the onion. Let the onion sautee lightly to get translucent - it'll take about 8 minutes. Add in the can of Garlic, Green Chiles, Fire Roasted Tomatoes, Chicken Stock, remaining 1 teaspoon of the Wildtree Chile Lime Rub, Taco Seasoning, Lime juice, 1-2 teaspoons Kosher salt, and Cilantro if you are using it. We put in 2 halves of the lime into the soup for an extra punch of flavor. Let it all simmer covered for about 30-45 minutes.

My husband, John, and I served ours differently. My version was the picture at the top -- with Plain Tortilla Chips and Cubed Avocado. John's is to add in Cilantro and Lime Tortilla Chips.